The amazing flavour combos in this salad have to be tasted to be believed. Top up your recommended five daily serves of veg with this beauty.

Ingredients

30 g sourdough bread, torn into pieces

olive oil spray

10 g Parmesan, finely grated

1 ½ cups picked watercress

1 pear, unpeeled, core removed, cut into thin wedges

100 g chargrilled chicken breast fillets, finely chopped

1 Tbsp walnuts

1 Tbsp walnuts

100 g drained, canned roasted red capsicum strips

60 g button mushrooms, thinly sliced

Method

Preheat oven to 180°C (fan-forced). Line a small baking tray with baking paper. Place bread on the tray and spray with cooking spray. Add half the parmesan and toss to combine, pressing parmesan onto the bread. Bake for 5 minutes or until bread is golden brown.